Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

View Poll Results: What do you use to keep your pizzas from sticking to the peel
Flour 45 37.50%
Cornmeal 36 30.00%
Semolina flour 17 14.17%
Rice flour 19 15.83%
Something else 3 2.50%
Voters: 120. You may not vote on this poll

Reply
 
LinkBack Thread Tools Display Modes
  #41  
Old 06-20-2011, 08:18 AM
Peasant
 
Join Date: Mar 2011
Location: Boca Raton, Florida
Posts: 48
Smile Re: Flour or Cornmeal

I tried the rice flour. Available at any supermarket, and works great. Somebody said it is the Teflon of flour- how true!
Reply With Quote
  #42  
Old 12-18-2011, 05:05 PM
Serf
 
Join Date: Dec 2011
Location: Ottawa, Canada
Posts: 5
Default Re: Flour or Cornmeal

I had been using cornmeal for months, but as I have cranked the oven temp to max, I find it burns too much. Particularly so while there is no pizza in the oven, the cornmeal left on the stone turns to carbon.

Tonight I tried coarse durum semolina. It seems to resist burning longer ... but eventually it too burns.

-Tom
Reply With Quote
  #43  
Old 01-01-2013, 12:25 PM
Serf
 
Join Date: Dec 2012
Location: New Jersey
Posts: 4
Default Re: Flour or Cornmeal

I find that a combination of both cornmeal and flour works best. The cornmeal acts like ball bearings. Plus it adds flavor.
Reply With Quote
  #44  
Old 01-07-2013, 06:18 AM
Archena's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Alabama
Posts: 1,209
Default Re: Flour or Cornmeal

I don't care how flavorful they are - I hate ball bearings on my pizza!




:wink: j/k
__________________
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

"Success isn't permanent and failure isn't fatal." -Mike Ditka
[/CENTER]
Reply With Quote
  #45  
Old 02-17-2013, 09:18 AM
stonecutter's Avatar
Il Pizzaiolo
 
Join Date: Jun 2007
Location: South Carolina,USA
Posts: 1,860
Default Re: Flour or Cornmeal

Flour, hands down. I hate cornmeal like poison and it ruins the crust for me.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Current WFO build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


When we build, let us think that we build for ever.
John Ruskin
Reply With Quote
  #46  
Old 02-17-2013, 12:03 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,040
Default Re: Flour or Cornmeal

Flour and a slotted peel, hence no flour.
Reply With Quote
  #47  
Old 02-17-2013, 05:22 PM
Serf
 
Join Date: Aug 2012
Location: Australia
Posts: 14
Default Re: Flour or Cornmeal

I use Molino Spadoni Staccapizza. it is a bit like Teflon on the peel.

It looks like a coarse version of cornmeal and flour. Does not leave a bitter aftertaste that some flours leave when burnt.


BC
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
flour or cornmeal tommy5 Pizza 14 02-06-2007 11:06 PM
Italian Flour mylesonic Artisan Ingredients 2 06-13-2006 12:47 PM
How to Read an Italian Flour Label james Artisan Ingredients 0 06-02-2006 02:15 PM
#70 BAKING GLOSSARY: A possible start? Marcel Pizza 0 11-04-2005 08:41 AM
Caputo Flour james Artisan Ingredients 0 04-07-2005 02:20 AM


All times are GMT -7. The time now is 08:31 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC